If you like passatelli you cannot fail to appreciate this dish. Change the shape, but not the substance!
There late Romagna it's a noodle soup very simple to make and prepared – at least once – during the Easter holidays. Since the recipe is very easy and the cuisine has become more and more elaborate over time, especially on the occasion of holidays, tardura has become a first course to do every day and ideal for the whole family.
Why this name? Late, in Romagna dialect, means "circulation" and therefore the name derives from the fact that the pasta used in the dish is "pulled" instead of knead it and then work it with kitchen tools. It lends itself to all those occasions when you want to eat something warm, genuine and tasty.
How to make the Romagna tardura
Ingredients
To prepare this typical recipe of Romagna you will need: 2 l of meat broth, 4 eggs, 80 g of breadcrumbs, 150 g of grated parmesan, salt, nutmeg, 1 lemon.
Method
The preparation of the tarduta is really very simple and fast. The thickest part of the recipe, in fact, is that of the meat broth, to be done before the pasta and set aside.
To make the pasta, beat the eggs inside a bowl, adding the breadcrumbs, grated Parmesan cheese, a pinch of salt, lemon peel and a few grams of nutmeg to the mixture, mixing all the ingredients well.
At this point, bring the broth to a boil and pour the mixture of the Romagna tardura. When the boil resumes, mixing the dough, the dough should fall apart in many lumps. Then 5 minutes of cooking are enough and the dish is ready.
The tardura is eaten hot and with a sprinkling of parmesan and black pepper.
